Dark Chocolate Coconut Rice Crispy Treats

 

Today’s post is going to be short and sweet, but I promise it’s packing a whole lot of SWEET!  As you already know from most of my dessert recipes (and my blog name), whenever there’s a chance to make something with chocolate and peanut butter, I absolutely jump at the chance.

Jump, leap, bound, apparate— what ever gets me to that chocolate peanut butter goodness the fastest 😉

And once in a while, when I’m feeling extra naughty, I throw in another flavor superpower: toasted coconut! That’s seriously the trifecta. Chocolate, peanut butter, coconut— if I could only eat desserts that contain these three things for the rest of my life, I’d be a-okay.

 

 

So of course when I had a random craving for rice crispy treats— total blast from the past by the way— I knew the trifecta needed to make an appearance. But turns out they totally stole the show. It figures.

Instead of your typical melted marshmallow base, I went with a healthier alternative of coconut oil, peanut butter, and honey (or brown rice syrup if vegan). Once chilled, this concoction held those crispies together with such a great texture (just make sure they stay chilled or they’ll start to melt). I drizzled the whole thing with some dark chocolate and sprinkled on some of that nutty toasted coconut. Sheer perfection with every bite my friends!

Like I said, short and (super) sweet! Hope everyone’s staying warm on these chilly days!

 

Dark Chocolate Coconut Rice Crispy Treats

Serves 9
Prep time 30 minutes
Dietary Gluten Free, Vegan
Meal type Dessert, Snack

Ingredients

  • 2 1/2 cups crispy rice cereal
  • 1/4 cup honey or brown rice syrup
  • 2 tbsp coconut oil
  • 1/2 cup peanut butter
  • 1/4 cup shredded coconut
  • 1/4 cup dark chocolate

Directions

Step 1
Preheat oven to 350 degrees F. Spread shredded coconut over a baking sheet and toast in oven for 4-6 minutes. Remove when golden and set aside.
Step 2
In a small saucepan, melted peanut butter, coconut oil, and honey over medium low heat. Whisk together to combine.
Step 3
Pour 2 1/2 cups of crispy rice cereal into a large bowl. Scrape peanut butter mixture into bowl and stir to coat. Spray an 8x8 baking dish with nonstick spray (I used coconut oil) and pour the crispy rice mixture into the dish. Smooth with a a spatula.
Step 4
Refrigerate for at least 15 minutes. While this happens, melt the dark chocolate over a double boiler or in the microwave. Remove the crispy treats from the fridge, drizzle with the melted dark chocolate, and sprinkle with the toasted coconut. Refrigerate for at least 1-2 hours, or overnight.
Step 5
Once the rice crispy treats are solid, slice and serve. It's important you keep these in the refrigerator, as they melt at room temperature.

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

8 Comments

    • Me too!! I will always have a soft spot for this combo. You too Erica— can’t wait to hear your news about your residency!

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